I named this salad Salt of the Earth Salad because of the inherent earthy salty flavor that comes with beetroot and spinach. I love these two vegetables, and combined in a salad they make for a super nutritious meal! : D
I have a sneaky suspicion that my iron levels border on the low side (see My Hemp Water Iron Fix), so I decided to design a salad which could pack as much iron into my lunch as possible.
What to look out for when making salads from beetroot and spinach:
Before I hand you my simple salad instructions, I think it is worth it to note down some things to look out for when making salads out of beetroots and spinach.
Beetroots – Raw or Cooked?
I prefer to steam my beetroots before incorporating them into a salad. The reason for this is that raw beets can burn your throat. I do not know exactly why – but I have experienced this a few times and it is most unpleasant.
If you do choose to use raw beetroots, then make sure that you peel them well. This should help minimise what ever compounds are that cause the irritation.
Now spinach can also make your throat feel itchy! And of course you can’t really cook it, otherwise your salad wont’ be a salad any more. For this reason I like to use really young tender baby spinach. The baby spinach in the pics is an interesting variety from my Mom’s garden – ordinary baby spinach is just as good.
What I Like About This Salad
What I like about this salad is that it is super nutritious, very quick to make (no laborious chopping), and is just the right kind of filling. Some salads do not have any filling power. Other salads have too much – think couscous and bacon ‘salads’. The big chunks of beetroot, the avocado and the feta make this salad satisfying without weighting it down.
Salt of the Earth SaladPrint This
- 1 large steamed beetroot
- 2-3 cups baby spinach
- 1 round of feta cheese
- 1/2 avocado
- Sprig of fresh chives
- Olive oil
- Apple cider vinegar
- Sea salt
- Black pepper